Baked Polenta Basil Fries

Who says fries are always full of fat? Polenta is cut into strips and baked before being served alongside marinara sauce. Sea salt and fresh basil ground together make an ideal sophisticated seasoning as this finger food gets a health makeover. This recipe comes to us from Sherry of Exploits of a Vegan Wannabe.

Serves 8

1 teaspoon sea salt

2 tablespoons fresh basil, chopped

1 18 ounce package prepared polenta*1 teaspoon olive oil

black pepper, to taste

a little marinara sauce**, for dipping

*Found in a roll shape in the Italian section of most grocery stores.

**Optional.

Preheat an oven to 400 degrees.

Grind the salt and basil together in a mortar and pestle or with the back side of a large knife.

Unwrap the polenta. Cut in half, then cut the halves in half. Cut the quarters into slices the shape of French fries.

Place the chopped polenta in a large bowl. Drizzle with the olive oil and toss with the basil sea salt and pepper to taste.

Place the seasoned fries in a single layer on a baking sheet. Season with a little more salt and pepper if desired.

Bake for 20 minutes and flip for maximum browning and beauty. Cook 6-8 minutes more on their other side, or until the fries reach a desired level of doneness.

Take the polenta fries out of the oven and place onto a paper towel or brown paper bag to absorb the remaining oil.

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.